Publications

Overview Food Service Policies and Procedures Manual for Residential and Intermediate Care Facilities – 2006 Edition Diet Manual for Rehabilitation, Residential, and Long Term Care Facilities – 2006 Edition Food Service Policies and Procedures Manual for Health Care Facilities – 2005 Edition Recipe Manual for Intermediate Care Facilities Intermediate Care Facilities Menus Service

Recipe Manual for Intermediate Care Facilities

By Patricia Rusch, MPH, RD, FADA, Updated and reviewed semi-annually by Rhonda Gostanian, RD with updates sent to facilities.

• Recipes are planned for 6-8 servings
• Easy to prepare recipes
• Bold simple format
• HACCP cook/chill guidelines included on all entrees
• Garnishing reference table
• Cook/Chill Temperature Charts
• Food Thawing Techniques
• Pureed food preparation techniques
• Measurement tables

Cost: $80, non-DDI Customers ($45, DDI Customers - will be credited on invoice)

Discounts available on volume orders >10 – contact us